Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.
We love to make our own stir-fries at home to keep things fresh and healthy!
What Is Shrimp Lo Mein?
The difference between lo mein and chow mein is the noodles. While the dishes are fairly similar, there are some differences. Chow mein noodles are typically fried, while lo mein noodles are steamed.
I add shrimp because it tastes great and it a quick protein to cook. You can also make chicken lo mein or even just serve it with veggies!
This recipe is perfect for busy weeknights, it only takes about 30 minutes!
What You’ll Need For Shrimp Lo Mein
I use egg noodles which you can either buy dried or fresh at the grocery store (often found near the tofu). They can be replaced with spaghetti.
Shrimp: Use raw, peeled, and deveined medium-sized shrimp with the tails removed. If using frozen shrimp, run under cold water to thaw before adding them to the saucepan.
Vegetables: Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!
Lo Mein Sauce: Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!
Optional toppers: Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!
How To Make Shrimp Lo Mein
If you can cook noodles, you can make shrimp lo mein!
- Prepare the sauce and cook the noodles
- Lightly cook the seasoned shrimp just until pink and remove from the pan.
- Add oil to the pan and saute peppers and coleslaw, add garlic and ginger.
- Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.
Holly’s Tips For Shrimp Lo Mein
- Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken and cling to the shrimp and veggies.
- Cook the shrimp just until pink, it will cook further once it’s added back in the final step.
- Shrimp lo mein makes a great next-day lunch for work or school, just reheat and serve.
Stir Fry Favorites
Stir Fry Favorites
- Kung Pao Chicken – sweet & spicy
- Beef and Broccoli – ready in 30 minutes
- Creamy Peanut Thai Noodles – with fresh veggies
- Sesame Ginger Bok Choy – a perfect side dish
- Easy Mongolian Beef – a reader favorite
Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below!
Shrimp Lo Mein
Ingredients
- 4 ounces egg noodles dry uncooked, or ramen noodles, seasoning packets discarded, or 8 ounces fresh egg noodles
- 1 tablespoon vegetable oil
- 8 ounces medium shrimp peeled and deveined, tails removed
- 4 cups coleslaw mix or finely sliced cabbage
- ½ red bell pepper sliced
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
Sauce
- 3 tablespoons less sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
Instructions
- Combine sauce ingredients in a small bowl and set aside.
- Cook noodles according to package directions. Drain well, do not rinse.
- Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
- Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
- Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Yummy! I subbed spaghetti squash noodles for the egg noodles to make this super healthy. It was amazing! My husband and I ate the whole batch by ourselves. Thanks, Holly!
Excellent! I used jarred ginger and garlic, and I subbed in brown rice noodles. We had some leftover bean sprouts so I threw those in too. We pretty much scarfed it down. Lovely flavors. My 95 year old dad really enjoyed it.
Came out delicious! I will definitely make it again! I didn’t have the Hoisin so just used extra soy and a little more brown sugar.
Delicious easy to make and very specific I’m putting that recipe in my book
So glad you enjoyed it, Petey!
Very very delicious! I had to muck around with the recipe a bit because I’m sensitive to Garlic. I added mushrooms, half a medium/large onion cut into large slices and added a table spoon more hoisen and 1 tsp. red pepper flakes. I also skipped adding salt to the shrimp or anything else.
OMG IT WAS SO GOOD!!!! I love this recipe. I made it for my friend’s family, as well as mine, and everyone loved it! It was so good, the dog ate all the leftovers. Highly recommend!!!
awesome recipe super easy
Delicious and easy to make!
I have made this several times and we love it! I double the sauce recipe because we like ours more saucey. The first time I tried it I used Ramen noodles and it gummy , now I use angel hair pasta. It’s such an easy and flavorful dish!
I normally hate recipes where you cook an item, and then, remove it to cook something else in the pan, but this was super, super easy, and the instructions were clear and well-organized. I didn’t feel like I was rushing around getting things out of the cupboard or chopping veggies. In fact, I used frozen Chinese veggies. My husband declared this one a “do again”.
Sauce has a really good flavor, next time I’ll double the sauce. Just a personal preference. I used a pack of cheap ramen noodles and the noodle was gummy, next time I’ll use a better noodle. Overall very tasty!